Asparagus Rice Soup

The tips of the fresh asparagus in this recipe are reserved to use as garnish with this smooth soup made with leeks and white rice cooked in broth.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 141 Calories

Ingredients

• 1 pinch ground black pepper
• 1 onion, chopped
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 6 cups water
• 1 leek, sliced
• 1 to taste salt
• 0.5 teaspoon lemon juice
• 1.5 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
• 2.5 tablespoons long-grain white rice

Recipe Instructions

Step 1

Combine water or stock, asparagus ends, and separated leek greens in a large stockpot. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.

Step 2

Heat butter and oil in a medium sauté pan. Add leek 'whites', onion, and rice; cook and stir until onion begins to color, about 8 minutes. Add 1 cup of warm stock and cook 10 more minutes.

Step 3

Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the sauté pan to the strained stock along with the asparagus middles, and partially cover the pot. Cook 12 more minutes.

Step 4

Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper, and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.